English:As you probably know by now, I like experimenting and Christmas 2012 I made THISPickled Herring in Mustard Sauce. I absolutely liked it, but now I wanted to try something else. The previous one was made while I still lived in Greece, where I couldn't find sour cream so I used yoghurt and mayonnaise. Now that I live in Norway where I can find delicious sour cream I chose to use that and I have to say I clearly prefer this one!! But that being said, the other one was good as well, if I didn't think that I wouldn't have shared the recipe....;) Check out both and judge yourself, but if I'm to choose it will be this one because as I say: It is DELUXE!!!! :)Tips: See recipes HERE for Pickled Herring with Coriander & Ginger, and HERE for "Glassblowers Herring".INGREDIENSER / INGREDIENTS4 kryddersildfileter / 4 herringfilets, vacuumpacked or in brineTil sennepssausen / For the mustard sauce3dl rømme (jeg brukte lett) / 300ml (1 1/4 cup)sour cream (I used light)4 ss grov fransk sennep / 2 tbsp french mustard (with "seeds")3/4 ts salt / 3/4 tsp salt1 ts grovmalt sort pepper/ 1 tsp freshly ground black pepper2 ts tørket dill/ 2 tsp dried dill1,5 ss sukker/ 1,5 tbsp sugar4 vårløk/ 4 spring onions

Denne oppskriften passer til ca. 6 personer som tilbehør eller 4 personer som hovedrett.English: I do like Gordon Ramsay and after having seen many of his programs I just had to get some of his cookbooks, for example "Fast Food", which is loaded with excellent recipes for delicious and healthy food which don't take ages to make. I had guests coming over for dinner the other night and wanted to Cook one of my favourite dishes, Parmesan- and Artichoke crusted Chicken Filet (recipe HERE) and was searching for ideas for a vegetable dish to serve on the side. I had a look through the aforementioned cookbook and thought that this one looked lovely. I made a few personal adjustments (as usual) and the result was......Mmmmmmm......I'll be making this over and over again for sure. Great flavours, easy and quick to make. It can be served as a vegetarian dish on its own or as a side dish to meat or fish. I'm looking forward to this weekend when I'll be cooking it again for friends coming over....This recipe serves about 6 persons as a side dish or 4 persons as a main dish.

There's still time folks!!!! It is still possible to find plums in the supermarket and with Christmas coming up why not run to buy some plums and some cute jars, make a big batch of this and give away as presents? It is so nice to receive home-made presents and I strongly recommend this one! I made it about a month ago so it has had time to stand and get even better.....For you who have followed my blog for a while know that I do love cheese and crackers and this chutney is absolutely delicious served with cheese. Not only that, it is great served together with roast meat as well. YUM!!

torsdag 7. november 2013

English version along with NorwegianNorsk: (English below)Det er helt forferdelig hvor lang tid det har gått siden jeg sist la ut en oppskrift men jeg har rett og slett ikke hatt tid....Vi har nå flyttet tilbake til Norge, noe som er helt topp, og de siste månedene har gått i ett med utpakking, skolestart for Marius, ny fantastisk jobb for meg og i det hele tatt venne seg til et nytt liv. Jeg elsker det!!!! Jeg er så glad over å være tilbake i gamlelandet igjen :) Nå begynner vi å komme i orden her så da er det tid for litt blogging igjen også. Har savnet det.... Lagde denne herlige fiskegryta i dag (som også vil fungere utmerket med kyllingfilet men jeg er jo en fiskeelsker så....)Jeg valgte å koke pastaskruer men du kan selvsagt bruke hvilken pastatype du vil eller selvfølgelig ris. Rask å lage og helt nydelig. Hele gryta forsvant i alle fall her......English:It has been ages since I last posted a recipe but I just haven't had the time..... We have now moved back to Norway, something that is just awesome, and the last months has flown by with unpacking, start of school for Marius, New fantastic job for me and all in all getting used to a new life. I love it!!!! I'm so happy to be back here again!! :) Now we are starting to get in "order" here so now I can make some time to blog my recipes as well. I have missed that.... I made this lovely fish-casserole today (which would also work wonderfully With chicken, but I'm a fish-lover so.... I chose to serve it with pasta but it would also be great with rice. Quickly made and delicious. We ate it all.....

English: WOW.....It's been WAY too long since I shared a recipe with you.....Sorry about that but I just haven't had the time..... You see, I just moved back to Norway 2 weeks ago with husband and son after living 16 years in Greece so the last months have been extremely busy with packing of boxes (incredible how much stuff that accumulates in cupboards and drawers over time) and preparations for the move. I'm afraid that I won't have much time to share new recipes in the next few weeks but I promise to come back strong once I get into the routine with our new life here with Marius' school and new job for me :) Meanwhile there are already many cake- and food recipes here to choose between so I hope that you will continue visiting me. Even if the last weeks and days in Crete were busy we had to sit down, relax and enjoy ourselves with something yummy from time to time, and of course we had to celebrate that Marius passed all subjects during his exams!!! One very positive thing about moving is that you don't spend much money buying food! (If you are like me, that is, who usually make big portions and freeze for further dinners), so this summer before our departure I just emptied the freezer and served what I had already prepared. In addition to food I had some packets of berries that I wanted to enjoy and among them was a bag of huge, lovely blueberries! Mmmmm... Love blueberries, so I used my recipe for Yoghurtcake with Berries (recipe HERE) as base and made this Blueberry Cake with Jelly! Turned out brilliantly!!! This is a delicious and fresh dessert-cake that can resemble a cheesecake, but is not so rich as it doesn't contain cheese, just yoghurt, jelly and a little cream - and loads of berries! And now that the blueberries are in season and if you're lucky enough to live close to a forest - well, why not head out to pick some and get bakin'! (Otherwise I'm sure you can find frozen or fresh ones in the supermarket).

This is yummy!!! And with loads of grated Parmesan cheese!!! Oh happiness!!!! Here I have made it with pork chops but it is just as delicious with chicken, lamb or beef. As I usually say when it comes to Greek-inspired food: Leave it for a while to soak up the wonderful flavours (covered with tin foil) after it is ready!!! So incredibly good!

mandag 27. mai 2013

English version along with NorwegianNorsk: (English below)Hvis du liker rødbeter kommer du til å elske denne salaten! Den er utrolig enkel å lage og smaker helt fantastisk. Ha den i sandwichen, alene eller med litt skinke for eksempel, eller server den som en del av et koldtbord eller som tilbehør til grillmat. Da jeg hadde den med til grillfesten i påsken forsvant den som dugg for solen og det var mange som ba meg om oppskriften....Vel - her er den! Men du - lag den dagen før den skal spises slik at den får denne herlige fargen og smakene virkelig får blandet seg!!! NAM!!!English:If you like beetroot you're going to love this salad! It is incredibly easy to make and tastes wonderful. Put it in your sandwich, by itself or perhaps with some ham for example, or serve it as part of a smorgasbord or as a side dish to the BBQ. I brought it to the BBQ-party we had at Easter and it disappeared in an instant. Loads of people asked me for the recipe too.....Well - here it is! But, make it the day before you're serving it so that all the flavours get the chance to mingle properly and for this wonderful colour to develop!!! YUM!!!

Wash and dry the mushrooms and cut them into smaller pieces / slices. Divide the fennel into two halves, then slice thinly. Chop the onion. Melt a little butter in the frying pan (you don't need a lot, about 1/2 tbsp). Saute the onion and fennel until the onion is transparent. Add the mushrooms and saute, stirring occasionally, until light golden. Season to taste with thyme, salt and pepper. Mix well. Transfer the mushrooms to a serving tray or bowl. Sprinkle over chopped parsley and parmesan flakes. Serve and enjoy!